Recipe courtesy of Cooking Channel
Pizza Dip
Could anyone ask for a better mash-up than pizza with sour-cream dip? The sun-dried tomatoes in the spice blend are the only ingredients that need to be cooked, and that's done quickly in the microwave. So keep some of this blend on hand and throw together the dip when company shows up unannounced - no waiting for the pizza delivery guy.
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: about 1 1/4 cups
Ingredients
1 cup sour cream
1/4 cup mayonnaise
Serving suggestions: bread sticks, carrots, celery or string cheese
6 large sun-dried tomatoes (not packed in oil)
1/4 cup grated Parmesan
1 teaspoon dried oregano
1/2 teaspoon garlic salt
Kosher salt
Directions
- Put the sun-dried tomatoes on a small plate and microwave in 30-second increments, checking the tomatoes for texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes (they may begin to brown and taste bitter if cooked too long). Let them sit until cool and completely hardened, about 2 minutes.
- Break up the tomatoes into small pieces. Transfer them to a spice grinder and process to a powder (discard any pieces that won't grind). Add the Parmesan, oregano, garlic salt and 1/4 teaspoon kosher salt. Process until finely ground.
- Whisk together the sour cream, mayonnaise and 6 tablespoons of the spice blend in a medium bowl until smooth. Season with kosher salt. Transfer to a serving bowl, sprinkle with additional pizza spice blend and serve with bread sticks, carrots, celery and/or string cheese.
Cook’s Note
The spice blend (without the sour cream and mayonnaise) will keep in an airtight container in the refrigerator for up to 1 month. Try it sprinkled on grilled chicken, warm buttered popcorn or warm flatbread.
